Influence of food processing on the allergenicity of celery: DBPCFC with celery spice and cooked celery in patients with celery allergy
Barbara Ballmer‐Weber, Andreas Hoffmann, B. Wüthrich, D. Lüttkopf, C. Pompei, Andrea Wangorsch +2 more
Allergy
Abstract
1) In a subset of patients with a positive DBPCFC to cooked celery, celery remains allergenic even after extended thermal treatment (76.07 min/100 degrees C). 2) Celery spice is allergenic for patients with an allergy to raw celery. 3) RBL cells sensitized with mouse IgE to raw celery may serve as a useful tool for screening the potential allergenicity of heat-processed products containing celery.
Extracted Claims
3 claims extracted from this paper into the knowledge graph
cooked celery remains allergenic after extended thermal treatment
“In a subset of patients with a positive DBPCFC to cooked celery, celery remains allergenic even after extended thermal treatment (76.07 min/100 degrees C)”
celery spice is allergenic for patients with an allergy to raw celery
“Celery spice is allergenic for patients with an allergy to raw celery”
RBL cells sensitized with mouse IgE to raw celery serve as a useful tool for screening the potential allergenicity of heat-processed products containing celery
“RBL cells sensitized with mouse IgE to raw celery may serve as a useful tool for screening the potential allergenicity of heat-processed products containing celery”